I have no idea how to cook with beets, so when they unexpectedly showed up in my CSA box, I took it as a sign that it was time to move into the canning and pickling phase of my quarantine. My mom squashed that idea by reminding me that my OCD would probably make me too anxious about botulism to actually eat the fruits (beets?) of my labor. Thankfully, I know have an alternative way that’s more my speed: roasted beet hummus. a roasted beet hummus recipe the latest episode of happens to feature an easy roasted beet hummus recipe.
“Beets are one of those things where not everyone loves them. It’s not like a lot of people are like, ‘oh, I’m trying to eat a beet right now,” says chef Nyesha Arrington in the latest episode of Well+Good’s YouTube series Cook With Us. (Truth.) To make the root vegetable more approachable, she incorporated it into a hummus recipe.
This might seem like a bridge too far for die-hard hummus enthusiasts, but don’t knock Arrington’s approach just yet. While chickpeas are a nutritional powerhouse, beets contain lots of beneficial vitamins and minerals in their own right including iron, vitamin A, vitamin C, and potassium. And you know how RDs are all about eating the rainbow to get a wide variety of nutrients? Giving chickpeas a rest every now and then can be a great way to diversify your diet. (It can also be a nice change of pace for people who love hummus but find that legumes make them gassy.)
It’s generally an easy recipe, but you do have to roast your beets in advance…which can get a bit messy. “When you’re working with beets everything turns the color of the beet, whether it’s pink beets, orange beets, gold beets…they have a very strong natural dye in them,” says Arrington. However, once you wash them and wrap them in foil, the rest of the roasting process is fairly easy. You can definitely roast the beets ahead of time and then whip up the hummus when you’re hankering for a fancier snack than usual.
Want to try it yourself? Watch the video above get the full beet hummus recipe.
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